Profiteroles

Name: Profiteroles
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 6 servings
Cuisine: french
Ingredients: 1 cup milk; 1/4 pound (1 stick) unsalted butter; Pinch kosher salt; 1 cup all-purpose flour; 4 extra-large eggs; 1/2 cup heavy cream; 12 ounces semisweet chocolate chips; 2 tablespoons honey; 2 tablespoons prepared coffee; Good vanilla ice cream (recommended: Haagen-Dazs), for serving

Recipe courtesy of Ina Garten

Watch how to make this recipe.

Profiteroles

0 Reviews

Level: Intermediate
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

674

Total Fat

46

Saturated Fat

27

Carbohydrates

63

Dietary Fiber

4

Sugar

42

Protein

11

Cholesterol

216

Sodium

116

Total: 1 hr 35 min
Prep: 35 min
Inactive: 30 min
Cook: 30 min

Level: Intermediate
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

674

Total Fat

46

Saturated Fat

27

Carbohydrates

63

Dietary Fiber

4

Sugar

42

Protein

11

Cholesterol

216

Sodium

116

Total: 1 hr 35 min
Prep: 35 min
Inactive: 30 min
Cook: 30 min

Ingredients

1 cup milk

1/4 pound (1 stick) unsalted butter

Pinch kosher salt

1 cup all-purpose flour

4 extra-large eggs

1/2 cup heavy cream

12 ounces semisweet chocolate chips

2 tablespoons honey

2 tablespoons prepared coffee

Good vanilla ice cream (recommended: Haagen-Dazs), for serving

Directions

Preheat the oven to 425 degrees F.
Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick.
Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/2 inches wide and 1-inch high onto a baking sheet lined with parchment paper. You should have about 18 puffs. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
For the chocolate sauce, place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside.
For serving, cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with slightly warm chocolate sauce.